By Kelsey
Recently Sarah gave me the cookbook, “Let Them Eat Dirt” by Andrea Bemis. I’ve been having a lot of fun drawing inspiration from her baby-friendly recipes for my new little eater. The title of the book is perfect, because all J wants to do when we’re out in the flower garden is eat dirt. I just tell myself it’s good that he’s building his immune system! Though it was a bit daunting at first, introducing foods has actually been really fun. He loves farm food, especially eggplant, tomatoes (which he eats whole like an apple), zucchini, potatoes, and of course, strawberries. He also likes the ground beef and bone marrow. Yum!
Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Current Summer hours: 2:30-6:30 PM
(Winter hours: 2:30-6PM)
Pick List:
Eggs
Red Gold Potatoes
Yaya Carrots
Rhonda Beets
Finale Fennel
Ailsa Craig and Red Long Onions
Parade Scallions
Alto Leeks
Poinsett 78, Green 18, and Silver Slicer Cucumbers
Addis and White Heron Pickling Cucumbers
Mutabile, Goldini, and Cocozelle Summer Squash
Diamond and Annina Eggplant
Sweet Corn
Lettuce
Cabbage
Dazzling Blue Kale
Champion Collard
Rhubarb Chard
Tomatilloes
Tomatoes
Hot Peppers
Basil, Dill, Parsley, and Cilantro
Strawberries
Pick your own raspberries, flowers, and herbs
Sonora Wheat Flour
Tea Blends (Please BYO jars!)
Beef Bone Broth for sale! (Made by Olla Products)
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread for sale on Tuesday
Here is one recipe from the book that my whole family has been enjoying for breakfast, lunch, and/or dinner! I make some substitutions because I’m apparently allergic to following recipes exactly, and because I like to use as much as I can from the farm.
Savory Veggie Muffins From “Let Them Eat Dirt” by Andrea Bemis
1/2 c buckwheat flour*
1/2 c millet flour*
(*I just use 1 cup Sonora wheat flour)
3/4 c plain whole milk yogurt
1/2 tsp baking soda
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/2 tsp fine sea salt (optional if serving to a baby under 1)
2 tbsp nutritional yeast (optional)
1 egg, beaten
1/4 c melted unsalted butter, ghee, or olive oil
1/2 c shredded Swiss cheese*
(*I use goat cheddar)
1/2 c shredded sweet potato*
1/2 c finely chopped/minced broccoli florets*
(*I use whatever veggies sound best to me from the farm! I’ve done 1/2 c shredded carrots and 1/2 c shredded zucchini, or a combo of carrot, zucchini, & broccoli)
The evening before baking, whisk together the flour and yogurt in a large bowl. Cover with a dish towel and place in a warm spot in your kitchen overnight. The next morning, preheat the oven to 350 degrees F. Line a mini-muffin tin with parchment paper liners or lightly grease the tin. Set it aside. Add the baking soda, garlic powder, onion powder, paprika and salt and nutritional yeast (if using) to the bowl of dough. Use a wooden spatula to mix (the dough will feel gummy at first and that’s totally normal). Add the beaten egg and melted butter. Mix to combine. Fold in the cheese and veggies and divide the batter between the muffin cups. Bake for 18 to 20 minutes or until golden brown and a toothpick inserted in the center of a muffin comes out clean.